August 16 - Rosemary Ranch Chicken

So there's been another long hiatus...I swear, once the fall hits and we have some sort of normal routine back in order that I will be better at this. For now, you better enjoy the random entries here and there ;-)

Last night I was in a grilling mood, so I decided to make rosemary ranch kabobs. As you may or may not remember, rosemary is my new favorite spice, so when I came across this recipe I just had to try it. It was quick to make the marinade and so simple! I made the rest of the corn on the cob we had from our oh-so-very-generous neighbors (thanks AGAIN Joy for sharing your produce with us!), and then Linds and I went out back and picked beans to have with it. I sautéed the beans in a little olive oil and minced onion and even the boy ate them...a first this season?!

Here's the chicken recipe...it's about 50 minutes prep time (about 15 min active prep; 35 minutes of marinating/sitting), and 10 minutes grill time. Both the boy and the kids devoured it (who wouldn't like ranch dressing on something??), and I plan to use the leftovers on a salad today. Yum!

Rosemary Ranch Chicken Kabobs
Ingredients
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
4 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.